Pork Chili with Corn-Bread Crust

Jun 25, 2007

Brian Hagiwara

The aroma of this zesty chili, packed with tiny chunks of simmered pork and topped with a tender cornmeal crust, will have no trouble beckoning you in from the cold. If you want to get a head start on this recipe, soak and cook black beans up to two days ahead.

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Ingredients

Yields:
16

Cal/Serv:
370

Black Beans

1
package dry black beans

3
clove garlic

2
bay leaves

1
medium onion

1 tsp.
dried oregano

1 tsp.
dried cumin

Pork Chili

2 tbsp.
olive oil

3 lb.
boneless pork shoulder

4
medium carrots

1
jumbo onion

4
jalapeño chiles

4
clove garlic

3 tbsp.
chili powder

2 tsp.
ground cumin

2 tbsp.
ground coriander

2 tsp.
salt

1
can whole tomatoes in juice

1 c.
fresh cilantro leaves and stems

Corn-Bread Topping

1 1/2 c.
all-purpose flour

1 1/2 c.
yellow cornmeal

2 tbsp.
sugar

4 tsp.
baking powder

1 tsp.
salt

5 tbsp.
margarine or butter

2 c.
low-fat (1%) milk

Directions

Cook Time:
1:00

Total Time:
3:00

Prepare black beans: Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

Prepare corn-bread topping: Preheat oven to 400 degrees F. In large bowl, with fork, stir flour, cornmeal, sugar, baking powder, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk until blended; mixture will thicken slightly. Spoon corn-bread mixture over hot chili filling; spread to form an even layer. Bake chili 30 minutes or until filling is hot and bubbly and top is golden.

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